International
🌍 Public
🥜 Allergy aware
Pad Thai (Stir-Fried Rice Noodles)
Thailand's national dish: rice noodles with tamarind sauce, egg, peanuts, lime and crunchy vegetables. Sweet, sour and salty from the wok.
🥜 Allergies considered in this recipe:
🥜 Peanuts🥚 Egg🐟 Fish🫘 Soy
Source / link: Thailändische Küche (Nationalgericht)
Ingredients
Amounts adjust automatically.
| 200 g | Rice noodles (flat, 3–5 mm) |
| 200 g | Chicken breast or shrimp |
| 2 Stück | Eggs |
| 2 EL | Tamarind paste |
| 2 EL | Fish sauce |
| 1 EL | Palm sugar (or brown sugar) |
| 150 g | Bean sprouts |
| 3 Stück | Spring onions |
| 3 Zehen | Garlic |
| 50 g | Peanuts (roasted, chopped) |
| 1 Stück | Lime |
| 3 EL | Oil (for frying) |
Preparation
- 1 Soak the rice noodles in warm water for 20–30 minutes until pliable, then drain.
- 2 Stir the tamarind paste, fish sauce and sugar with 2 tbsp water into a sauce.
- 3 Finely chop the garlic, cut the spring onions into pieces, and quarter the lime.
- 4 Heat the oil in a pan or wok over high heat, fry the meat or shrimp for 2–3 minutes, and remove.
- 5 Add the garlic and noodles to the pan, pour the sauce over them, and fry for 2–3 minutes until the noodles are soft.
- 6 Push everything to the side, add the eggs, let them set briefly, and fold in; add the meat, bean sprouts and spring onions and continue frying for 1 minute.
- 7 Sprinkle with peanuts and serve with lime wedges.
Notes & tips
Note: Contains peanuts, egg, fish (fish sauce) and soy (depending on the sauce). Only soak the rice noodles, do not boil them — they cook in the pan. Tamarind paste and fish sauce are available in the Asian aisle.
Nutrition
estimated per serving- Calories
- 317 kcal
- Protein
- 23 g
- Fat
- 22 g
- Carbs
- 9 g
– = ingredient not in nutrition database (estimate incomplete)